Gluten-degrading bacteria are present in the human small intestine of healthy volunteers and celiac patients

Herrán, Alexandra R.; Pérez-Andrés, Jenifer; Caminero, Alberto; Nistal, Esther; Vivas, Santiago; Morales, José; Casqueiro, Javier

doi:10.1016/j.resmic.2017.04.008

Cited by 69 publications

(95 citation statements)

References 47 publications

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“…A collection of gluten-degrading bacteria 13,17 was screened for their ability to degrade ATIs. Single bacterial strains were cultured in defined gluten agar media 17 (10 7 colony-forming units [cfu]/mL) and incubated with 300 mg pure ATIs/mL for 12 hours.…”

Section: Bacterial Strains and Growth Conditionsmentioning

confidence: 99%

“…We used a library of commensal bacteria derived from the gastrointestinal tract of healthy humans 13,17 to screen for commensals that degrade ATIs. We found that a substantial proportion of gluten-degrading bacteria also have the capacity to degrade ATIs.…”

Section: Lactobacilli From the Human Gut Hydrolyze Amylase Trypsin Inmentioning

confidence: 99%

“…12 The proximal small intestine harbors a community of metabolically active bacteria that participate in the degradation of many proteins that are incompletely digested by the host, such as gluten. 13 ATIs are also poorly digested by mammalian enzymes, 9,14 raising the possibility that some of these polypeptides may be substrates for proteases secreted by certain gut bacteria. Therefore, we first investigated the relative contributions of ATIs and gluten in the induction of gut dysfunction.…”

mentioning

confidence: 99%

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Lactobacilli Degrade Wheat Amylase Trypsin Inhibitors to Reduce Intestinal Dysfunction Induced by Immunogenic Wheat Proteins

et al. 2019

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Section: Bacterial Strains and Growth Conditionsmentioning

confidence: 99%

Section: Lactobacilli From the Human Gut Hydrolyze Amylase Trypsin Inmentioning

confidence: 99%

mentioning

confidence: 99%

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Lactobacilli Degrade Wheat Amylase Trypsin Inhibitors to Reduce Intestinal Dysfunction Induced by Immunogenic Wheat Proteins

et al. 2019

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“…In addition, most food allergens are partially resistant to host digestive enzymes, and intestinal microbiota may exert a direct effect on their allergenicity. In celiac disease, certain bacterial strains, such as Rothia species and Lactobacillus species, are able to degrade nondigested gluten peptides, thus reducing the immunogenicity of these compounds [124,125]. However, in the context of food allergies, microbial ability to modify food proteins needs to be further investigated.…”

Section: Role Of Microbiota and Dietmentioning

confidence: 99%

Immune Basis of Allergic Reactions to Food

Lozano‐Ojalvo

Berin

Tordesillas

2019

J Investig Allergol Clin Immunol

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Food allergies are diseases where the normal tolerance response to oral antigens is altered. Recent advances have begun to uncover mechanisms that mediate sensitization to food allergens and maintenance of the disease. Production of alarmins by epithelial cells triggers a cascade that leads to allergen-specific IgE synthesis. IL-9 has also been shown to play a role in mast cell recruitment and amplification of the allergic response. In recent years, increasing evidence suggests that sensitization to food allergens can be developed via nonoral routes, in particular the skin, thus leading to the "dual exposure hypothesis". Environmental factors such as diet or microbiota can shape the immune system to promote tolerance or sensitization to food antigens. While the mechanism of primary tolerance to food antigens is quite clear, that leading to permanent tolerance in food-allergic individuals through immunotherapy is still under study. Understanding the mechanisms by which oral tolerance is suppressed and sensitization develops will help to identify new targets to develop combined therapies for the treatment of food allergies.

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“…Most of these strains were from phyla Firmicutes and Actinobacteria. Exploring the role of duodenal microbes in gluten degradation, their group discovered 31 strains with extracellular proteolytic activity against gluten and 27 other strains had peptidolytic activity against the 33-mer peptide ( Herran et al, 2017 ).…”

Section: Interaction Of Microbiota and Gluten: A Basis Of Enzyme Thermentioning

confidence: 99%

Cross-Talk Between Gluten, Intestinal Microbiota and Intestinal Mucosa in Celiac Disease: Recent Advances and Basis of Autoimmunity

et al. 2018

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Celiac disease (CD) is an autoimmune disorder of the small intestine, caused by gluten induced inflammation in some individuals susceptible to genetic and environmental influences. To date, pathophysiology of CD in relation to intestinal microbiota is not known well. This review relies on contribution of intestinal microbiome and oral microbiome in pathogenesis of CD based on their interactions with gluten, thereby highlighting the role of upper gastrointestinal microbiota. It has been hypothesized that CD might be triggered by additive effects of immunotoxic gluten peptides and intestinal dysbiosis (microbial imbalance) in the people with or without genetic susceptibilities, where antibiotics may be deriving dysbiotic agents. In contrast to the intestinal dysbiosis, genetic factors even seem secondary in disease outcome thus suggesting the importance of interaction between microbes and dietary factors in immune regulation at intestinal mucosa. Moreover, association of imbalanced counts of some commensal microbes in intestine of CD patients suggests the scope for probiotic therapies. Lactobacilli and specific intestinal and oral bacteria are potent source of gluten degrading enzymes (glutenases) that may contribute to commercialization of a novel glutenase therapy. In this review, we shall discuss advantages and disadvantages of food based therapies along with probiotic therapies where probiotic therapies are expected to emerge as the safest biotherapies among other in-process therapies. In addition, this review emphasizes on differential targets of probiotics that make them suitable to manage CD as along with glutenase activity, they also exhibit immunomodulatory and intestinal microbiome modulatory properties.

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Gluten-degrading bacteria are present in the human small intestine of healthy volunteers and celiac patients

Cited by 69 publications

References 47 publications

Lactobacilli Degrade Wheat Amylase Trypsin Inhibitors to Reduce Intestinal Dysfunction Induced by Immunogenic Wheat Proteins

Lactobacilli Degrade Wheat Amylase Trypsin Inhibitors to Reduce Intestinal Dysfunction Induced by Immunogenic Wheat Proteins

Immune Basis of Allergic Reactions to Food

Cross-Talk Between Gluten, Intestinal Microbiota and Intestinal Mucosa in Celiac Disease: Recent Advances and Basis of Autoimmunity

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